Narkel Dhonepata Chingri Biryani is a delightful Bangladeshi dish that combines the rich flavors of shrimp with the aromatic essence of coconut and coriander. Originating from the coastal regions, this biryani is known for its fragrant basmati rice, tender shrimp, and a unique blend of spices that create a symphony of flavors. The addition of coconut milk gives it a creamy texture, while the fresh coriander leaves add a burst of freshness. This dish is cherished for its perfect balance of spices and the succulent taste of shrimp, making it a favorite at family gatherings and special occasions. People love it for its exquisite taste and the comforting warmth it brings to any meal.
Narkel Dhonepata Chingri Biryani
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Shrimp – 500 Grams
- Basmati Rice – 2 Cups
- Coconut Milk – 1 Cups
- coriander leaves – 1 Cups
- Onion – 2 Cups
- Garlic – 2 Tbsp
- Ginger – 1 Tbsp
- Green Chili – 3 Piece
- Turmeric Powder – 1 Tsp
- Salt – 1 Tsp
- Garam Masala – 1 Tsp
Nutrition
Per Serving
350 Kcal
Calories
12 Grams
Total Fat
8 Grams
Saturated Fat
180 Mg
Cholesterol
600 Mg
Sodium
45 Grams
Total Carbohydrate
2 Grams
Dietary Fiber
18 Grams
Protein
10 Mg
Vitamin C
Directions
Step 1
Rinse the basmati rice in cold water until the water runs clear, then soak for 20 minutes.
Step 2
In a pot, bring water to a boil, add soaked rice, and cook until 70% done. Drain and set aside.
Step 3
Heat oil in a pan, add sliced onions, and sauté until golden brown. Add garlic and ginger paste, stirring well.
Step 4
Add shrimp, turmeric powder, salt, and green chilies. Cook until the shrimp turns pink and is well coated with spices.
Step 5
Add coconut milk and bring to a simmer. Mix in the coriander leaves and garam masala.
Step 6
Layer the shrimp mixture and half-cooked rice in a pot. Cover and cook on low heat for 15 minutes. Serve hot.
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